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Grilled Texas-Style Beef Ribs
Prep: 10 minutes
Grill: 1 hour
Ingredients
3 to 4 pounds beef back ribs (about 8 ribs)*
1 teaspoon salt
1 teaspoon black pepper
1 large onion, finely chopped
1/2 cup honey
1/2 cup catsup
1 4-ounce can diced green chili peppers,
drained
1 tablespoon chili powder
1 clove garlic, minced
1/2 teaspoon dry mustard
Directions
1. Trim fat from ribs. For rub, stir together the
salt and black pepper. Sprinkle mixture
evenly onto both sides of the ribs; rub into
surface.
2. In a grill with a cover arrange preheated
coals around a drip pan. Test for medium
heat above the pan. Place the ribs on the
grill rack directly over the drip pan. Cover
and grill for 1 to 1-1/4 hours or until the ribs
are tender. Add more coals as needed.
3. Meanwhile, for sauce, in a small saucepan
stir together the onion, honey, catsup, chili
peppers, chili powder, garlic, and dry
mustard. Cook and stir over low heat for 10
minutes. About 10 minutes before the ribs
are finished grilling, brush sauce generously
over ribs. Continue grilling until glazed. Pass
remaining sauce. Makes 4 servings.
*Note: Ribs may be purchased and grilled
either in a rack or cut into individual ribs. If
left as a rack, cut into individual pieces to
serve.
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Prep: 10 minutes
Grill: 1 hour
Ingredients
3 to 4 pounds beef back ribs (about 8 ribs)*
1 teaspoon salt
1 teaspoon black pepper
1 large onion, finely chopped
1/2 cup honey
1/2 cup catsup
1 4-ounce can diced green chili peppers,
drained
1 tablespoon chili powder
1 clove garlic, minced
1/2 teaspoon dry mustard
Directions
1. Trim fat from ribs. For rub, stir together the
salt and black pepper. Sprinkle mixture
evenly onto both sides of the ribs; rub into
surface.
2. In a grill with a cover arrange preheated
coals around a drip pan. Test for medium
heat above the pan. Place the ribs on the
grill rack directly over the drip pan. Cover
and grill for 1 to 1-1/4 hours or until the ribs
are tender. Add more coals as needed.
3. Meanwhile, for sauce, in a small saucepan
stir together the onion, honey, catsup, chili
peppers, chili powder, garlic, and dry
mustard. Cook and stir over low heat for 10
minutes. About 10 minutes before the ribs
are finished grilling, brush sauce generously
over ribs. Continue grilling until glazed. Pass
remaining sauce. Makes 4 servings.
*Note: Ribs may be purchased and grilled
either in a rack or cut into individual ribs. If
left as a rack, cut into individual pieces to
serve.
Click here to sign in and view nutrition
information
www.bhg.com
 |
Grilled Jerk Chicken with Mango Cilantro
Salsa Recipe
Bobby Flay
1 cup vegetable oil
1 large yellow onion, coarsely chopped
3 scallions, coarsely chopped
2 Scotch bonnet pepper, stem and seeds removed
2 tablespoons fresh ginger, grated
4 cloves garlic, coarsely chopped
2 tablespoons finely chopped fresh thyme leaves
1/4 cup red wine vinegar
1 tablespoon light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
Pinch ground cloves
1 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh lime juice
8 chicken thighs, skin on, bone in
8 drumsticks, skin on
Mango Cilantro Salsa, recipe follows
Puree all the ingredients, except the chicken, in a food
processor until almost smooth. Pierce the chicken with a
fork to make tiny holes. Place the chicken in a large
shallow baking dish and rub the marinade into the
chicken. Cover and refrigerate for 24 to 48 hours,
depending on how intense you want the flavor to be.
Preheat grill. Grill chicken on each side for 5 to 6 minutes
or until cooked through.
Mango-Cilantro Relish:
3 ripe mangoes, peeled and diced
1/4 cup finely chopped red onion
2 tablespoons chopped fresh cilantro leaves
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped green onions
3 tablespoons lime juice
3 tablespoons fresh orange juice
1 teaspoon honey
Salt and freshly ground black pepper
Combine all ingredients in a medium bowl and let sit 30
minutes at room temperature.
Salsa Recipe
Bobby Flay
1 cup vegetable oil
1 large yellow onion, coarsely chopped
3 scallions, coarsely chopped
2 Scotch bonnet pepper, stem and seeds removed
2 tablespoons fresh ginger, grated
4 cloves garlic, coarsely chopped
2 tablespoons finely chopped fresh thyme leaves
1/4 cup red wine vinegar
1 tablespoon light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
Pinch ground cloves
1 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh lime juice
8 chicken thighs, skin on, bone in
8 drumsticks, skin on
Mango Cilantro Salsa, recipe follows
Puree all the ingredients, except the chicken, in a food
processor until almost smooth. Pierce the chicken with a
fork to make tiny holes. Place the chicken in a large
shallow baking dish and rub the marinade into the
chicken. Cover and refrigerate for 24 to 48 hours,
depending on how intense you want the flavor to be.
Preheat grill. Grill chicken on each side for 5 to 6 minutes
or until cooked through.
Mango-Cilantro Relish:
3 ripe mangoes, peeled and diced
1/4 cup finely chopped red onion
2 tablespoons chopped fresh cilantro leaves
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped green onions
3 tablespoons lime juice
3 tablespoons fresh orange juice
1 teaspoon honey
Salt and freshly ground black pepper
Combine all ingredients in a medium bowl and let sit 30
minutes at room temperature.
| This Mango Cilantro Salsa is so tasty!! We use it on everything...chicken, pork, beef and fish. It is so fresh and light and every time we serve it people go nuts! |
| Simple Grilled Dinner |
| Grilled Pork Loin Roast 1 Pork Loin roast (Walmart) Favorite rubbing spices (We used Bread dipping seasonings "Parmesan Blend" Roasted Garlic and Cheese) Olive Oil Rub roast with seasoning blend and some olive oil. Grill at medium heat for 30 to 35 minutes turning a couple of times to get grill marks. Don't overcook it will be dry. Roasted Red Potatoes with Thyme Olive oil Fresh thyme Salt and Pepper 4 to 6 red potatoes washed and cut into chunks. Put chunks of potatoes on a cookie sheet or shallow container add a tablespoon of fresh thyme sprinkle with salt and pepper add just enough olive oil to lightly coat the potato chunks. Put in oven at 400 for about 30 min. Rotate once while cooking so one side does not get too browned. |
| Green Salad with Pears and Strawberries Romain lettuce leaves cut into bite size pieces Fresh Spinach leaves Sliced Strawberries Pear slices or bite sized chunks Roasted almonds Craisins Raspberry vinaigrette (Briannas Walmart has best price) You can use whatever fruit you like, add things like bacon, pretzels, grapes, mandarin oranges whatever you like! It is so delicious and so easy! |
| Check outdoor entertaining for more photos of table setting ideas |
Ideas
Baby Shower
Outdoor Dining
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Ideas
Start Grillin!
Yummy kid snacks
Cookies and Cakes
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Ideas
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Sew It up!
Trash to Treasure!
Organize your stuff
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Painting Cupboards
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Inspiring us
Robyn Serage-
"Makes something
out of nothing!"
Heather Bailey-
"Fabric Designer"
Updated
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